Canterbury Jumbles Recipe

Name: Canterbury Jumbles
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup solid vegetable shortening; 1 stick unsalted butter; 2 cups firmly packed dark brown sugar; 2 lg. eggs; 1/2 cup buttermilk; 2 tsp. vanilla; 3-1/2 cup flour; 1 tsp. baking soda; 1 tsp. salt; 1 cup unsweetened flaked coconut; 1 cup macadamia nuts, coarsely chopped; 1-1/2 cup raisins; 3 cups semisweet chocolate chips

Servings: persons

1/2 cup solid vegetable shortening
1 stick unsalted butter
2 cups firmly packed dark brown sugar
2 lg. eggs
1/2 cup buttermilk
2 tsp. vanilla
3-1/2 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup unsweetened flaked coconut
1 cup macadamia nuts, coarsely chopped
1-1/2 cup raisins
3 cups semisweet chocolate chips

1
Prehet oven to 400F.
2
In a large mixing bowl, beat the shortening, butter and brown sugar together until smooth.
3
Beat in the eggs, then stir in the buttermilk and vanilla.
4
Blend the flour, baking soda and salt together in a small bowl, stir the flour mixture into the butter mixture until incorporated.
5
Stir in the coconut, nuts, raisins and chocolate chips.
6
Drop by leavel half-tablespoons onto greased cookie sheets.
7
Bake for 7-10 minutes, until the cookies are puffed and slightly brown.
8
Cool on a rack.
9
The cookies keep well in an airtight tin.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup solid vegetable shortening, 1 stick unsalted butter, 2 cups firmly packed dark brown sugar, 2 lg. eggs, and more.

Yes, Canterbury Jumbles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Canterbury Jumbles

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